Can add another source or protein protein or eat as it is.
Ingredients:
- 80-110g rocket leaves or baby spinach
- 2-3 garlic cloves sliced into halves
- 8 medium carrots peeled and halved lengthways (if small fresh carrots, just scrub clean)
- 150g feta (crumbled)
- 2 red onions sliced
- 1 tbsp lemon juice
- Olive oil
- Dukkah
- Spices: coriander, cumin, paprika
Method:
- Prepare the carrots, garlic and onion
- Place onto a baking tray drizzle with oil and the spices sprinkled on top and bake for 30 mins at 160
- If you would like to add some roasted chickpeas, add them for the last 10-15 minutes also drizzled with spices
- Allow to slightly cool
- Place the chosen greens and place into the serving dish
- Add the ingredients from the oven, cooled/roasted chickpeas (a combination works too) and squeeze the lemon juice over them
- Add the crumbled feta and drizzle 1 tsp dukkah onto the salad
- Serve & Enjoy!
Options:
- You can prepare dried chickpeas the day before. Pre soak for several hours and then cook adding some spices to the water
- Sumac can replace dukkah, or simply add some toasted sesame seeds
- Using different coloured carrots can make this dish very eye-catching
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